Can I use dried cranberries instead of fresh?

I don't recommend it for this recipe. Dried cranberries won't create the compote, and they don't have the same tart flavor profile. Fresh cranberries are essential here. You can find them frozen year-round in most grocery stores if fresh aren't in season.

My cake stuck to the pan. What did I do wrong?

This usually happens from one of three things: not greasing the pan enough, trying to remove the cake too soon (before 10 minutes), or waiting too long (more than 20 minutes). Make sure to use baking spray with flour and time the unmolding carefully.

Can I make this cake ahead of time?

Yes! Bake it 1-2 days ahead, wrap well, and store at room temperature. Add the glaze the day you're serving it. You can also freeze the unglazed cake for up to 3 months.

The compote is too thick/too thin. Help!

If it's too thick, add a tablespoon of water and stir. If it's too thin, let it cook a few more minutes - cranberries thicken quickly as they cool. Remember, it should be like a thick jam.

Can I skip the compote and just use all fresh cranberries?

You can, but the compote is what creates those beautiful swirls and intense pockets of cranberry flavor. Without it, the cranberry flavor will be much more subtle throughout the cake.

What if I don't have a bundt pan?

You can bake this in two 9-inch round pans (reduce baking time to 35-40 minutes) or a 9x13-inch pan (40-45 minutes). It won't have that impressive bundt shape, but it'll taste just as good!

Cranberry Orange Bundt Cake (Easy & Stunning!)

Description

Moist cranberry orange bundt cake with fresh cranberries and orange glaze! Perfect holiday dessert with tart-sweet flavor. Easy and beautiful!

Ingredients

Units Scale

2 sticks unsalted butter, room temperature
2 c. sugar
1/4. c. oil
1 tbsp. Orange zest
1/3 c. orange juice
2 1/4 c. fresh cranberries, divided
1 1/2 tbsp. Sugar
2 tbsp. water
2 3/4 c. flour
1 tsp. Baking powder
1/2 tsp. Baking soda
1 tsp. Salt
4 eggs, room temperature
2 tsp. Vanilla extract
Icing
2 1/2 c. powdered sugar
2 tbsp. Melted butter
2 tbsp. milk
1/2 orange, squeezed
2 tsp. Orange zest
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350 Degrees. Spray a Bundt Cake pan with baking spray.
In a medium saucepan, add 1 ¼ cup of fresh cranberries, 1 ½ tablespoon sugar, and 1 ½ tablespoon. Water and turn on medium heat. Allow to come to a simmer and allow the cranberries to pop. Once the cranberries become a compote, after about 10 minutes, remove from heat and allow to cool completely.
In a separate large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk together and set aside.
In a large mixing bowl, add the unsalted butter and sugar and mix until light and fluffy. Add the eggs one at a time. Use a rubber spatula and scrape the sides of the bowl to mix well. Add the oil, orange zest, orange juice, and vanilla extract.
Add the dry ingredients to the wet ingredients ½ cup at a time and the remaining 1 cup of cranberries to the cake batter. Spread half of the batter into the bundt pan, add the cranberry compote across the top of the first cake batter layer.
Add the remaining cake batter on top of the compote. Use a knife and swirl the cake around into the batter. Bake in preheated oven for 55-60 minutes or a toothpick can be inserted and comes out clean. Allow to cool for about 10 minutes and turn to cooling rack.
To make the icing, combine the powdered sugar, melted butter, orange juice, orange zest, and milk and mix well.
Once the cake has cooled completely pour the glaze over the cake and allow it to set. Serve as desired.

Prep Time: 35 minutes
Cook Time: 1 hour
Category: Dessert
Method: Bake
Cuisine: American